Description
Croissant French Toast Bake
Buttery, custardy, and perfect for a lazy Sunday—feeds a crowd with minimal effort!
Prep Time: 15–20 minutes (or assemble overnight)
Bake Time: 35–40 minutes
Total Time: 50–60 minutes
Yields: 8 servings
Ingredients
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5–6 large croissants, torn into 1.5–2 inch pieces (day-old preferred)
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6 large eggs
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1¾ cups whole milk (or 2% for lighter)
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½ cup heavy cream (or coconut cream for dairy-free)
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⅓ cup granulated sugar
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2 tablespoons brown sugar
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1½ tsp pure vanilla extract
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½ tsp ground cinnamon (optional: pinch of nutmeg or cardamom)
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Pinch of salt
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For serving: Powdered sugar, maple syrup, fresh berries (optional)
Instructions
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Prep & Preheat: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter, cooking spray, or oil.
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Tear Croissants: Tear croissants into large chunks and place evenly in the prepared dish. Optional: add berries or chocolate chips between pieces.
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Whisk Custard: In a large bowl, whisk eggs, milk, cream, sugars, vanilla, cinnamon, and salt until smooth and uniform.
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Soak Croissants: Pour custard over croissant pieces. Gently press down with a spatula or clean hands to help absorb custard.
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Tip: Let sit 10–15 minutes for immediate baking or cover and refrigerate overnight for deeper flavor and richer texture.
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Bake: Uncover and bake for 35–40 minutes until puffed, golden brown on top, and center is set (a slight jiggle is okay). Tent loosely with foil if the top browns too quickly.
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Cool & Serve: Cool 5–10 minutes, then dust with powdered sugar, slice, and serve with warm maple syrup and optional berries.
Notes
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Bread Substitutes: Brioche, challah, or sturdy French bread can be used. Denser breads need a longer soak.
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Overnight Prep: Assemble, cover, and refrigerate up to 24 hours before baking.
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Toppings: Add chocolate chips, nuts, or streusel before baking. Serve with whipped cream or fresh fruit.
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Flavor Twists:
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Berry Bliss: 1 cup fresh or frozen berries
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Chocolate-Hazelnut: ½ cup chocolate chips + ¼ cup toasted hazelnuts, drizzle with Nutella
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Apple Cinnamon Streusel: 1 diced sautéed apple + streusel (¼ cup flour, ¼ cup brown sugar, 2 tbsp butter, ¼ cup chopped pecans)
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Bourbon Maple: 1–2 tbsp bourbon in custard + bourbon-infused maple syrup
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